Krumbeereworschd – Potato Sausage – From Freisen

To prepare the roast: make the meat, peel the potatoes and onions and turn everything together through a not too fine slice of the meat grinder. Mix everything with the chopped savory and spices, season. Fill the sausage meat with a funnel into the previously well-watered beef casings and tie them into 200-300 g sausage rings with sausage string. Caution: the sausages must not be filled too tightly. Now simmer the “Krumbeereworschd” in a large pot with hot water at about 80 °C for 1 hour. Check the heat thoroughly with a boiling thermometer. Sauerkraut is served with the hot “Karoffelwurst”, accompanied by fresh farmhouse bread and beer.

Tip: If you don’t want to go to the trouble of stuffing the sausage into casings, you can simply cook the sausage meat in a large cast-iron frying pan or in a saucepan with a little fat on a low flame. Stir well! After about an hour the “Krumbeereworschd im Dippe” is ready.

Our tip: Use bacon with a fine, smoky note!

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